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My review
Chocolate Cheesecake I
JJOHN32
"A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries."
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Ingredients
servings 508 calsOriginal recipe yields 12 servings (1 - 9 inch cake)
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Directions
{{model.addEditText}} Print- Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
- Melt chocolate chips in top of a double boiler over hot water. Set aside.
- Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Nutrition Facts
Per Serving: 508 calories; 35.5 g fat; 42.3 g carbohydrates; 8.2 g protein; 130 mg cholesterol; 316 mg sodium. Full nutrition
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Reviews
Read all reviews 98114 Ratings
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Most helpful positive review
3/11/2007
This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the...
Most helpful critical review
4/8/2004
I thought it was good, but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned int...
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3/11/2007
This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the...
7/19/2002
Sinfully rich and delicious. Chocoholics beware of this one! Made the recipe exactly as described, no alterations. To make sure that the cheesecake doesn't crack during cooking, make sure...
4/8/2004
I thought it was good, but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned int...
5/15/2006
The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the cheesecake cracked very badly (I cooked it for the time that it called for) so I recommend that you...
1/16/2005
Delicious, rich cheesecake that has gotten rave reviews from some pretty tough critics. If you can stretch your budget a wee bit, I strongly recommend using imported chocolate. I've had excellen...
10/28/2002
The PERFECT chocolate cheesecake!! Made this along with another of the recipes here, and this one was definitely the favorite. Topped with a chocolate ganache instead of sour cream. Nothing l...
3/23/2008
I'm in cheesecake heaven! This is awesome! Not too chocolatey - just right! I replaced half of the graham cracker crumbs with ground walnuts for the crust and baked using water bath instructions...
5/18/2006
Overall, I really liked the recipe. I only had two problems: I tried the bath method, and even with two layers of foil, the water seeped in and made my crust soggy. Also, my cake didn't have any...
2/25/2003
This was decadent!!!...So dense and smooth it was more like a chocolate silk tort than a cheese cake. I used an extra half cup of double dark chocolate chips and two tablespoons of godiva chocol...